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Raspberry Filling

This homemade raspberry filling delivers bakery-style, sweet, and tart flavor.
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Course: Dessert
Cuisine: American
Keyword: raspberry filling, raspberry filling for cake, raspberry topping for cheesecake
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 32
Calories: 19kcal
Author: Donnalea

Equipment

saucepan
hand blender

Ingredients

  • 4 cups frozen raspberries
  • ⅓ cup granulated sugar or more to taste
  • ¼ cup water divided
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 Tablespoons cornstarch

Instructions

With Seeds

  • Combine raspberries, sugar, water, lemon juice, lemon zest, and cornstarch.
  • Heat over medium heat until boiling, cook for about 3 minutes until thickened.
  • Choose how smooth you want the filling. If you want a smoother filling, blend with a hand blender. For a more rustic filling, leave as is.

Without Seeds

  • Combine raspberries, sugar, ¼ cup water, lemon juice, and lemon zest.
  • Cook over medium heat until well blended, about 3 minutes.
  • Press through a mesh strainer, or even through a fine mesh sieve, into a pot.
  • Mix cornstarch with remaining ¼ cup water. Whisk while pouring into raspberry mixture and heat over medium heat until boiling. Boil for about 3 minutes or thickened.

Notes

  • Blend with a hand blender to create a smoother filling.
  • Refrigerate filling in an airtight container for up to 5 to 7 days. Freeze for up to 3 months.  

Nutrition

Calories: 19kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 23mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.1mg